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Pork shoulder timing?

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jld
jld Posts: 63
edited November -1 in EggHead Forum
Wondering if anyone can ballpark a finishing time for me... I'm working on my first pork shoulder. It's 4.8 lb in at 250* indirect. Currently it's at 144* internal temp, and I'm planning on taking off at 195*. Can anyone ball park about how much longer it'll take?

Thanks!
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  • BENTE
    BENTE Posts: 8,337
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    you will proabably hit a "plateau" and that is when all the magic happens... they usually hit the plateau around 160 or so.. they can last awhile and it changes from one piece of meat to another..


    if you are pressed for time i would foil it and raise your temp to 350.. your shoulder will still be good..


    but there are too many factors to be able to tell what time it is done.. so sorry i can't answer your question but i hope i helped some ;)

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

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  • jld
    jld Posts: 63
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    Thanks. It's been in about 5.5 hours so far. I'm hoping I can eat around 7:30 with a bit for it to rest in the cooler. It's 3:15 now.
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  • BENTE
    BENTE Posts: 8,337
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    i would foil it then... the rest in the cooler is almost as important as what kind of smoke you use

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

    · Share on FacebookShare on Twitter
  • Mike in Abita
    Mike in Abita Posts: 3,302
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    I'd guess it'll be done around 1:37:42 AM AST, nope make that 1:37:46 AM AST. What do I win if I'm right?
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  • jld
    jld Posts: 63
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    So the extra heat speeds things up and the foil keeps it from drying out?
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  • jld
    jld Posts: 63
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    I'll fedex you a ziplock of PP?
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